Delicate megrim sole fillets served in a rich white wine, mushroom and tarragon cream sauce. This elegant yet easy fish dish combines tender, flaky fish with a silky, flavourful sauce for a delicious restaurant-quality meal at home.
Cook time: 30 minutes
Serves: 2
Ingredients
- 4 x 110g megrim sole fillets
- 125ml dry white wine
- 15g butter
- 2tbsp olive oil
- 150g chestnut mushrooms
- 1/2tsp Dijon mustard
- 20g tarragon
- 5 tbsp double cream or creme fraîche
- Salt and pepper (to taste)
Method
- Preheat the oven to 210°C.
- Grease an ovenproof dish which is just large enough to hold the fillets when rolled.
- Slice the mushrooms into 1/2cm slices.
- Chop the majority of the tarragon, leaving some leaves for a garnish.
- Lightly season the megrim fillets and gently roll them up, starting with the tail end first, and place them in the prepared dish.
- Pour over 50ml of the dry white wine and add the butter.
- Cover tightly with foil and bake in the oven for 8-10 minutes.
- Meanwhile, heat the olive oil in a frying pan to a medium/high heat.
- Fry the mushrooms in the olive oil until browned (don't worry if you end up with juices, they will add to the sauce).
- Add the rest of your white wine and bring to the boil to cook off the alcohol and soften the flavour.
- Add the Dijon mustard and the chopped tarragon.
- Add the double cream.
- Simmer for 5 minutes, or until the fish is cooked.
- Serve immediately. (Use the sauce as a bed for the megrim, or try drizzled over the top, whatever you prefer)
- Garnish with the reserved tarragon leaves to finish.
Order your Megrim Sole here to create this dish at home.